Brown Rice Bread Recipe -
Brown Rice Bread Recipe
  • READY IN 3+ hrs

Brown Rice Bread

Recipe by  

"This recipe is for a bread machine. The bread has a crunchy crust, but a light, moist middle."

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Ingredients Edit and Save

Original recipe makes 1 - 1.5 pound loaf Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
  2. Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2005

Didn't use bread machine, baked for about 40 min at 350F. The brown rice gives it texture and a slightly sweet taste.

Most Helpful Critical Review
Aug 09, 2010

I ended up using white rice since that is what we had on hand. This had a very nice texture, but a similar taste to a normal white bread. I plan to try this with the brown rice to see if it is better.


37 Ratings

Sep 26, 2003

This was a really great tasting loaf of bread. It was so moist and smooth. I've never made bread in my bread machine, except from a mix before, and it was so delicious! The whole family loved it! However, I did cook the rice for 40 minutes until it was fully cooked.

Feb 03, 2008

We have tried it with different rices and all turn out wonderful. It is perfect for toast and it also makes the BEST grilled cheese sandwiches ever.

Dec 30, 2011

This is a good loaf of bread but the brown rice does need to be fully cooked for our tastes. I served this with curried carrot soup also from this site and it was a good pairing. Thanks Dan.

Apr 06, 2007

I set my machine to the dough cycle, and then kneeded the dough in some extra flour until it was smooth. I formed a loaf and set it to rise in a bread pan, then baked at 350 degrees for 30-35 mintutes. This turned out beautifully, and I'll definately keep the recipe. Great way to use up leftover rice!

Nov 17, 2003

I made some alterations in this recipe to make the bread less glycemic. I used 1/4 c. all-purpose flour with the water and yeast to make a sponge. I then used 3/4 c. gluten, 1 c. cooked brown rice, and 1 c. whole wheat flour (plus a little more to knead). The bread didn't rise as high as I would have liked, but it tasted great--just a little bit sweet, chewy, and soft. Next time I will use less rice and more whole wheat flour. I think it would have been perfect if I had done that this time. I'm also going to try it with wild rice. Thanks Dan!

Aug 04, 2009

I would actually give this recipe four and a half stars. It's very tasty however I think that the rice needs to be cooked for the full 40 minutes that it takes to cook brown rice. I will definitely make this recipe again!


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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